Heart-Healthy Kimchi Noodles
Elevate your weeknight meals with our vibrant and nutrient-packed Heart-Healthy Kimchi Noodles! This quick and easy recipe combines whole grain soba noodles with probiotic-rich kimchi, golden-brown tofu, and a medley of fresh vegetables like spinach, carrots, and red bell peppers for a perfect balance of flavor and nutrition. A light yet zesty dressing made with sesame oil, low-sodium soy sauce, rice vinegar, and aromatic garlic and ginger ties the dish together beautifully. Ready in just 30 minutes, this dish is not only heart-healthy but also vegan, making it a deliciously wholesome choice for a satisfying lunch or dinner. Sprinkle the final touch with sesame seeds and serve it warm or chilled for a versatile crowd-pleaser! Perfect for SEO optimization, this recipe highlights keywords such as "heart-healthy noodles," "vegan kimchi recipe," and "quick soba noodle dish."
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Recipe Information
Ingredients
- 8 ounces Whole grain soba noodles
- 1 cup Kimchi
- 14 ounces Tofu, firm and drained
- 1 tablespoon Sesame oil
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, fresh and grated
- 3 stalks Green onions, chopped
- 1 tablespoon Sesame seeds
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 2 cups Baby spinach
Instructions
Bring a large pot of water to a boil and cook the soba noodles according to the package instructions. Drain and rinse under cold water to remove excess starch and set aside.
While the noodles are cooking, cut the tofu into ½-inch cubes. Pat the cubes dry with a clean towel to remove excess moisture.
Heat sesame oil in a large pan over medium heat. Add the tofu cubes and cook them for about 5-7 minutes, turning occasionally until they are golden brown on all sides.
Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant.
Mix the cooked noodles, kimchi, soy sauce, and rice vinegar in a large mixing bowl. Stir well to combine and ensure the noodles are fully coated.
Add the sautéed tofu, carrots, and red bell pepper to the noodle mixture. Toss gently to distribute the ingredients evenly throughout.
Fold in the baby spinach and chopped green onions, allowing the residual heat to wilt the spinach slightly.
Transfer the noodles to a serving dish and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 17.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2952 mg | 227% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
